Ingredients

• Dal
• 1/3 C. orange lentils
• 1/3 C. yellow split peas
• 1/3 C. black split peas
• 5 garlic cloves, crushed
• 2 T. fresh grated ginger
• 1 green chile, minced
• 6 plum tomatoes, chopped
• 1 t. turmeric
• Garnish
• 1 small onion, chopped
• 1 t. black mustard seed
• 1 t. cumin seed
• 1 pinch asafoetida
• 1 T. vegetable oil
• 2-3 curry leaves
• 1/2 C. cilantro
• 1 T. lime juice

Instructions

1. In pressure cooker or large pot, put soaked, rinsed dals in 2 ½ C water along with tomatoes, garlic, ginger, chile, and turmeric. Bring to a rolling boil and seal pressure cooker or cover pot. Lower heat to simmer and cook 20 minutes, if using pressure cooker, or cook 1 ½ hours, if using pot.
2. Set aside to cool.
3. Heat oil in small saucepan, add mustard seed, and when it sputters, add cumin, onion, curry leaves, asafoetida and onion.
4. Stir & shut off heat.
5. Add mixture to cooled dal.
6. Garnish with fresh cilantro and lime juice. Serve with steamed basmati rice or chapati.
7. For soupy consistency, add 1 C boiling water or vegetable stock; adjust salt.